Pesto is one of those delicious and versatile Italian condiments that can brighten up any dish, from sandwiches and wraps to pastas and soups. This vegan kale pesto recipe yields a delicious pesto bursting with flavor and packed with healthy nutrients.
The classic pesto recipe calls for pine nuts and parmesan cheese. I’m one of those people who doesn’t tolerate pine nuts very well, so I was pleasantly surprised to see that raw cashews make a great substitution for pine nuts while adding to the creaminess of the final product.
As for parmesan cheese, I didn’t miss it at all in this recipe. I used to be a huge fan of cheese even though dairy made my stomach misbehave and my skin break out pretty bad. Switching to a vegan diet helped me overcome those issues as well as recalibrated my taste buds.
No cheese in my pesto? No problem, it’s still delicious!
Adding kale to this pesto was another liberty I took while experimenting with the recipe. Kale leaves add to the bright green color of this pesto while adding even more fiber and nutrients to this already healthy recipe.
This kale pesto recipe is very easy to follow. First I boiled the kale leaves for 30 seconds to bring out their bright green color. Then I processed them in a food processor equipped with an S blade along with the rest of the ingredients. And just like that, the pesto is ready!
This pesto can be used in a variety of recipes, just use your imagination!
Pasta is a natural fit for this kale and cashew pesto. If I’m in a hurry, I just boil half a package of spaghetti, adding some chopped broccoli and a cup of frozen peas a copuple minutes before the pasta is ready. Once the spaghetti is drained, I toss it with this pesto, and voilà – a healthy and quick dinner is on the table.
Can I use a blender instead of food processor to make this pesto?
Yes! However, you may find it easier to add up to 1/2 cup of water to get things running smoother. The resulting pesto will be a bit thinner, but it’s still perfect to use on pasta.
Can I skip boiling and use fresh kale leaves in this pesto recipe?
Sure! The color of your pesto may be a bit less bright, but the flavor will be the same.
Can I skip nutritional yeast in this pesto recipe?
Yes. The flavor will be less “cheesy”, but the basil leaves, garlic and lemon juice still make it delicious.
Can I use something else instead of cashews in this pesto recipe?
Yes. If you are allergic to nuts but can eat seeds, I suggest using pumpkin seeds instead of cashews here. The flavor may be a bit different since pumpkin seeds have a stronger taste than cashews, but they will still work here.
Next time I make a batch of my vegan Instant Pot minestrone soup, I’m definitely adding some of this pesto!
- 1 cup kale leaves, packed, stems removed
- 1/2 cup fresh basil leaves, packed
- 1/2 cup raw cashews
- 2-3 garlic cloves (more or less to taste), peeled and halved
- 1/4 cup nutritional yeast
- 1 Tbsp lemon juice
- 2 Tbsp olive oil (omit if you are oil-free)
- pinch of salt, to taste
- Bring a small pot of water to a rolling boil. Throw in kale leaves, cook for 30 seconds until bright green, drain.
- Add cooked kale to the bowl of a food processor equipped with an S blade. Add basil, cashews, halved garlic cloves, optional nutritional yeast, and lemon juice. Blend until the mixture forms a coarse paste, 1-2 min. Scrape the sides as needed. Taste and adjust salt and lemon juice.
- If using olive oil, pour it in slowly while the food processor is running.
- The pesto is done once the mixture forms a smoother paste.
- Use in any recipes that call for pesto. Store refrigerated in an airtight container for up to a week.
*This pesto can be blended in a blender instead of a food processor. If using a blender, add up to 1/2 cup of water to get it to run smoothly.
**For a nut-free pesto, use pumpkin seeds instead of cashews.
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Amount Per Serving: Calories: 194 Total Fat: 18g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 44mg Carbohydrates: 8g Fiber: 1g Sugar: 1g Protein: 4g
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